Mushroom Meatballs with Easy Tomato Sauce

mushroom meatballs

This recipe comes from my book Everyday Paleo Around the World Italian Cuisine.  With December in full swing, easy recipes that nourish your family on cold winter evenings are an absolute must and this recipe fits the bill. My family loves this recipe and I hope yours does too! Remember when you are holiday shopping that all the Everyday Paleo books make wonderful gifts for those that you love. I’ll be back soon with more deliciousness but in the meantime, I hope you enjoy!

Mushroom Meatballs with Easy Tomato Sauce

polpette di funghi in salsa al pomodoro

Succulent meatballs swimming in a sea of easy-to-make tomato sauce! This is comfort food at its finest. Frying the meatballs first will seal in the flavors, and the brightness of the fresh basil at the end ties it all together.

Meatballs
1 pound white mushrooms, finely diced
1 pound ground beef
2 garlic cloves, minced
½ cup Italian parsley, finely minced
2 egg yolks
2 teaspoons sea salt
1 teaspoon black pepper
1-2 tablespoons lard, butter, or ghee for frying the meatballs

Sauce
1 28-ounce can San Marzano whole tomatoes (or other tomatoes of your choice)
3 tablespoons extra virgin olive oil
1 cup fresh basil, chopped
Sea salt and black pepper to taste
1. In a large mixing bowl, use your hands to combine the mushrooms, beef, garlic, Italian parsley, egg yolks, salt, and pepper.
2. Shape the meat mixture into meatballs that are slightly larger than a golf ball.
3. In a large sauté pan, heat the lard, butter, or ghee over medium-high heat. Add the meatballs to the hot pan, and brown them on all sides.
4. Remove the browned meatballs from the pan, and set them aside.
5. Make the sauce by adding the tomatoes, olive oil, basil, and salt and pepper to taste to the same pan used for the meatballs. Cook over medium heat, and bring the sauce to a simmer, stirring occasionally.
6. Add the meatballs to the simmering sauce, cover, and simmer over low heat for 15-20 minutes or until the meatballs are cooked all the way through.

Prep Time: 45 minutes

Cook Time: 30 minutes

Serves: 5-6

Butternut Squash Chili

butternut squash chili

butternut squash chili

I love fall and I love chili and the two go hand in hand! A dear friend of mine recently gave me an abundance of butternut squash so with squash as my inspiration, this afternoon I threw together some scrumptious chili using the butternut squash and ground bison that I happened to have on hand. Of course you can use whatever ground meat you want, or cubed steak, or even chicken. This recipe is similar to the Everyday Paleo Chili recipe in my first book, Everyday Paleo with just a few minor tweaks.

Here’s the recipe – super easy and delicious!!

Butternut Squash Chili

2 lbs ground bison (or other ground meat of your choice)

2 tablespoons butter, coconut oil, lard, or ghee (I used butter)

1 yellow onion, diced

3 garlic cloves, minced

1 small butternut squash, peeled and cut into small cubes (about 6 cups of cubed squash – use more or less if you like)

4 celery stalks, diced

2 tablespoons cumin

2-3 tablespoons chili powder

2-3 tablespoons Italian seasoning

2-3 teaspoons dried red chili flakes

1 bay leaf

2 cups chicken broth

18 ounces of diced or crushed tomatoes (about 2 cups) – (I purchase my diced and crushed tomatoes from Tropical Traditions)

Sea salt to taste

1. In a large soup pot, melt the butter or other fat of your choice over medium heat.

2. Add the onions and saute until translucent.

3. Add your ground meat and cook just until browned.

4. Add the minced garlic, cubed butternut squash, and celery and mix well.

5. Add all the spices except for the bay  leaf and mix well.

6. Add the chicken broth and tomatoes and stir, bring to a simmer and add the bay leaf.

7. Turn down to low and let simmer for 25-30 minutes or until the squash is fork tender.

8. Taste and adjust the seasoning as needed.

Enjoy!

 

 

 

Delmonico’s Ribeye Steak

delmonicoribeye-1

If you are a meat eating human like myself and you have not made an attempt to find the best steak possible, I suggest you start right now by checking out the following recipe that originated way back in 1837! I came across this about 10 months ago while trying to find a classic American recipe that had some originality and flare. I have always loved cooking outdoors over a wood fire. When I learned about Delmonico’s steak and the simplicity of this recipe thats over 150 yrs old I knew I had to give it a shot.  Delmonico’s Restaurant is world famous and over the years they have served several distinguished guests including Abraham Lincoln whose supposed favorite was the Nutmeg Potatoes and Ribeye Steak. This legendary steak has a great concept using a choice cut of meat seasoned with salt, basted with butter while flame grilled over a wood fire. The steak is served with a clear gravy and mashed potatoes seasoned with nutmeg. [Read more…]

Holiday Giveaway from Massa Natural Meats, Mooney Farms, and ME!

mooney

THIS CONTEST IS CLOSED: CONGRATULATIONS TO CASEY PORTMAN!!

Tis the season for fun, family, food, and laughter and also appreciation and giving. Because we at Everyday Paleo appreciate all of you, we have teamed up with Massa Natural Meats and Mooney Farms for a giveaway – just because.

What are we giving away you ask?  Well here you have it: One lucky person will win a signed copy of my latest book, Everyday Paleo Around the World Italian Cuisine10 pounds of beef stew meat (yum!) from the wonderful Massa Natural Meats, and an awesome Bella Sun Luci Sun Dried Tomato collection that includes everything you see in the picture; 5 packages of sun dried tomatoes, two jars of sun dried tomatoes packed in pure olive oil, a jar of their tomato and artichoke pasta sauce, and a bottle of their extra virgin olive oil all from the awesome Chico, CA locally owned and operated Mooney Farms!

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Kitchen Sink Soup

Savory beef soup 1

Last night in a rush to prepare dinner, I made one of my fairly standard go to meals; but it always comes out different. I call it “Kitchen Sink Soup” because everything I can find in my kitchen typically goes into it, except the kitchen sink… Before we ate, I took a picture of my bowl (it was so pretty!!) and quickly put it up on Facebook and of course, you all wanted the recipe and of course I want to share it with you! Like I said on Facebook, this soup is more of an idea than a recipe that should be followed to the T so feel free to change it up as you and your tastebuds see fit.

Oh, by the way, when I make (any) soup I make a GIANT pot so we can have leftovers for the next day. For example, the little boys had leftover soup for breakfast this morning topped with a fried egg (from our very own chickens). Deliciousness in a bowl!

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Make Ahead Paleo!! A Review and a Giveaway!

baon & onion roast

make ahead paleo

CONTEST IS CLOSED!  Congratulations to Melinda for winning a copy of Make Ahead Paleo! 

Wait, there’s a book out there that can make my life easier you ask?  YES is the answer!  YES!!  With all the gazillions of paleo books out on the market (my own included) I was honored and delighted when Tammy Credicott approached me and asked if I would write the forward for her new book Make Ahead Paleo.  I’ll be honest with you.  I don’t/can’t read every single paleo book that crosses my desk but because Tammy asked me to write the forward for her latest masterpiece, I of course read the manuscript and recipes that she sent to me.  JOY!  HOORAY!  USEFULNESS! DELIGHT!  All words that filled my head as I read.  (Yes, I’m a poet…) I couldn’t wait to get my hands on the real printed book and with zestfulness I wrote Tammy’s forward because this my friend is a book worth diving into.

[Read more…]